Carrot-Walnut Salad

By Carol Blair, BS, CN, DiHomShreddedCarrots

This delicious recipe is adapted from a recipe that was printed in Prevention magazine.

1/3 cup golden raisins

1/3 cup chopped walnuts

2 Tablespoons rice wine vinegar

I Tablespoon Extra Virgin Olive Oil

2 teaspoons fresh lemon juice

1 teaspoon honey

1/8 teaspoon salt

4 large carrots, shredded

1/4 cup chopped parsley

Soak the raisins in hot tap water until plumped, about 20 minutes.  Drain.  Pre-heat the oven to 250 degrees F.  Place the walnuts on a baking sheet and toast until lightly browned, about 5 minutes; set aside.

In a small bowl, combine the vinegar, olive oil, lemon juice, honey, and salt.

Just before serving, in a medium bowl, toss the carrots, walnuts, parsley, and raisins with the dressing.

Makes 4 servings.

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